Raspberry and chocolate pudding

Two classic flavours come together to form one seriously yummy after-dinner winner!
- byDiabetic Living

Jun
2016

Prep: 10 Minutes-Cook: 40 Minutes-Serves 6

Ingredients

Cooking oil spray

40g (¼ cup) self-raising flour

40g (¼ cup) wholemeal self-raising flour

1 Tbsp dark brown sugar

1 Tbsp cocoa powder, sifted

20g light margarine, melted

80ml (1/3 cup) skim milk

1 eggwhite (from 50g egg)

150g frozen raspberries

Icing sugar, for dusting

Sauce

45g (¼ cup, lightly packed) dark brown sugar

2 Tbsp cocoa powder, sifted

250ml (1 cup) boiling water

Method

Preheat oven to 180°C (fan-forced). Spray a 1.25L (5-cup) ovenproof dish with oil. Put flours, sugar and cocoa powder in a small bowl. Stir until combined. Whisk margarine, milk and eggwhite in a small bowl and add to dry ingredients. Stir until combined.

Sprinkle raspberries over base of prepared dish. Spoon batter over raspberries, spreading evenly with the back of a spoon.

To make sauce, combine sugar and cocoa powder in a small bowl. Sprinkle over batter. Pour boiling water over the back of a metal spoon over the cocoa mixture.

Put dish on an oven tray and bake for 35-40 minutes or until cooked when tested with a skewer. Dust top with icing sugar and serve.